How To Make A Cake Taste Like A Bakery Cake!

Do you love the way a cake tastes form the bakery? Well, here’s How To Make A Cake Taste Like A Bakery Cake!

How To Make A Cake Taste Like A Bakery

I found this on Facebook, so not sure who came up with this idea (it wasn’t me!).Ā  But I will most certainly be trying it soon šŸ™‚ If you’ve already made it like this, be sure to comment and tell us what you think!!

  1. I tried your make your boxed cake mix better recepie and my cake came out the oven gorgeous and it rose nice and high! Once it started cooling, it fell at least 2 inches! My family still ate it and I must admit it was really moist and the flavor was better than any boxed mix. But I am a stickler about directions and wonder what I did wrong to make it fall the way it did. ?

  2. Made this last night. Waste of four eggs and stick of butter. Did not taste like a cake from a bakery. I will continue to make as before. Substitute oil with olive oil and replace water with milk.

  3. First and most important is don’t use a cake mix!!! Make a cake from scratch like they do in a bakery!

  4. LOL!! Yes, we always advise doing that, too šŸ™‚ This was one of those “hacks” I just HAD to share šŸ™‚ Thanks for stopping by Teena!!

  5. I’ll make it for my kids tomorrow , I’ll tell you how it works with me .Thanks so much for sharing the idea with us , I loved it . Hope it works right .

  6. Hi…I’m looking to try the recipe. But I need to know something first. Do I use whole milk or buttermilk, do I use unsalted or regular butter. Thanks

  7. Or… OR… just bake from scratch. What the hell is with the cake mix? Is that common in the US or something, to use store-bought cake mix instead of actually baking yourself?

  8. Lol yes, I live in the US and all the cakes I have been made have been with cake mix! Pretty much everyone I know has made their cakes this was also, unless they are a baker!! I have no idea how to make a cake from scratch so if you could share a recipe with me I would be grateful(: my friends and family would be impressed!!

  9. I’ve made this several times and have had success each time. The cake or cupcakes always taste better the next day. Not right away.

  10. Super common in USA to use cake mix. We have half a grocery isle dedicated to any kind of flavor cake mix you want along with tons of icing to choose from. Not to mention all the brownie mix boxes as well.

  11. I have been using this method for the past 6 months and it works every time!! I’ve never made a more moister cake from a cake mix since I started using this system. There is nothing wrong with using box cake mixes, there are just times when it’s easier and faster. Plusit can also get expensive to make from scratch all the time and you can always have a cake mix on hand for only about a dollar a box! The point is that you made it and everyone I know loves it and that’s all that matters.. Nothing at all wrong with it, i think someone just has a little too much pride….LOL. Thanks for posting this šŸ™‚

  12. You do actually bake a cake mix yourself…lol. It doesn’t matter how you get there as long is it’s great and everyone loves it! Makes no difference here in the USA! Young Baker just has too much pride I guess.

  13. Hi Lori – thanks for taking the time to comment and let us know how it works for you! I know sometimes ovens can vary and also depends on sea levels šŸ™‚ I’m glad it works for you too! šŸ™‚

  14. Going to try this soon and will let you know how it goes. In the meantime, wanted to share something I have done for years that is really simple. Sometimes you just don’t have the time to make from scratch but you don’t want a “store bought” cake. I make the cake as directed on the box but add one egg. After mixing all the ingredients, and just before I put in the oven, I mix in 2/3 cup to 1 cup of ICE CREAM!! We love Bluebell Ice Cream at our house so it is generally my go to brand, but any good brand will do. If you don’t generally eat much ice cream, just by a pint for the cake. I will use a flavor that works well with the flavor cake I am making. For example, Chocolate base cake gets Chocolate (and this is when I use a full cup as Chocolate can sometimes use extra moisture), White or Yellow + Vanilla (Although I love Homemade Vanilla it is NOT the best for the cake), Strawberry+ Strawberry, etc. However, ice cream like Praline and Cream is awesome. Banana Nut works wonderful with a Banana flavor, Pistachio is great with a white cake with a little extra Almond extract. People are always asking…. what is that flavor? Many ways to experiment but I think you get the idea. Have fun!

  15. Joyce – that sounds AMAZING!! I am totally trying your recipe and posting it here with pics and I will come back and tag you, too!! Thank you šŸ™‚

  16. Does this change with altitude? Maybe it’s a stupid question, but I want the best results and not mess it up. Thanks!

  17. I have been baking my cakes like that for months now and they come out pretty, moist and delicious. I get so many compliments and requests, especially for my German chocolate and lemon. I will not go back.

  18. Hi! I made the substitutions as directed. It is a white cake so added 1 additional egg white, used skim milk (on hand), and 2/3rds cup butter.
    Directions on box were: 1cup water, 1/3rd cup veg oil, 3 egg whites.
    It came out very flat! Can you assist with this dilemma?
    Thanks!

Your email address will not be published.